This spread was part of the menu for the first Heartichoke French-inspired dinner last weekend. It’s adapted from Bryanna Clark Grogan’s recipe for vegan “goat cheese” from this post on Notes from a Vegan Feast Kitchen. The original intention was for just that, a goat cheese style concoction with the incorporation of cauliflower, and nuts for creaminess. It’s no surprise that internet perusal brought led to Bryanna’s site, she’s an awesomely from-scratch type of author. It really bugs me when I search for recipes and they’re all made with existing products. I’m not saying I won’t consider or appreciate them, but I wanted to make something from scratch. As inspired by Jenn Shagrin’s recipe for vegan goat cheese, I also added vermouth. I’m more of an extra dry martini gal, but I feel classy owning a bottle, and the wine and miso really deepen the flavor.
Garnished with fresh basil
Cauliflower Cashew ‘Goat Cheese’, recipe adapted from Bryanna’s “Goat Cheese” Spread
- 1.5 cups of boiled and strained cauliflower (cook for 25-35 minutes, or until so tender that it’s pierce-able with a fork)
- 3/4 cup soaked, raw cashews (preferably soaked overnight)
- 2 tablespoons of mild miso, such as white
- 1.5 tablespoons of fresh lemon juice
- 1 tablespoon of vermouth
- 1/2 tablespoon of olive oil
- 1 tablespoon of nutritional yeast
- 1 clove of garlic, minced or grated
- 1/4 teaspoon salt
Directions: Puree in your food processor. Add a tablespoon of water if needed, to reach a smooth consistency. Garnish with fresh, chopped basil and freshly ground black pepper. Serve with sliced baguette.
Fun note – I enjoy mentioning this concoction to my sister, because she’s a fancy cheese lover and is incredibly horrified by the mixture of vegan+cauliflower+cheese.
P.S. Gosh, look at how easy it is to credit my inspirations, despite adapting multiple aspects of this recipe! Something it would be respectfully nice to see more of on the internet ❤